• Title/Summary/Keyword: chicken muscle

Search Result 212, Processing Time 0.031 seconds

Expression Analysis of the Mx Gene and Its Genome Structure in Chickens

  • Yin, C.G.;Du, L.X.;Li, S.G.;Zhao, G.P.;Zhang, J.;Wei, C.H.;Xu, L.Y.;Liu, T.;Li, H.B.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.23 no.7
    • /
    • pp.855-862
    • /
    • 2010
  • Among the known interferon-induced antiviral mechanisms, the Mx pathway is one of the most powerful pathways. The Mx protein has direct antiviral activity and inhibits a wide range of viruses by blocking an early stage of the viral replication cycle. Cloning, characterization, and expression of Mx in vivo and in vitro have been conducted. The chicken Mx gene spans 21 kb and is made up of 14 exons and 13 introns, of which the promoter region was analyzed. The real-time PCR results showed that Mx expression was increased in chicken embryo fibroblasts (CEF) after 12- and 24-h induction with polyI: C. Induction of Mx expression by poly I: C in vivo revealed tissue-specific patterns among the chicken tissues tested. A trace expression of Mx was detected in healthy chicken liver tissues from adult chickens without inducement; the expression levels in the liver, heart, and gizzard were higher than in the muscle and kidney. This is the first report to demonstrate the expression of a glutathione-S-transferase-tagged-Mx fusion protein of 75 KDa, as well as the biological activity tested by SDS-PAGE and western blotting.

Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

  • Hemung, Bung-Orn;Chin, Koo Bok
    • Food Science of Animal Resources
    • /
    • v.34 no.3
    • /
    • pp.307-315
    • /
    • 2014
  • pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.

Quality Poultry Meat Production (양질의 닭고기 생산 방안)

  • 남기홍
    • Korean Journal of Poultry Science
    • /
    • v.26 no.1
    • /
    • pp.1-25
    • /
    • 1999
  • Concerns about meat quality, including chicken meat, for the human diet has led to many attempts to manipulate the carcass fat and increase the eating quality. For actual eating quality, the birds must be grown and finished in a manner that results in meat that are tender, succulent and of good flavor, as well as being free from any foreign taint, flavor or safety hazard. Tenderization treatment with high voltage(820V) electrical stimulation and prechill muscle tensioning would improve the tenderness of chicken meat. Proper programs for the withdrawal of feed and water require a team approach for maximizing yield of meat and minimizing carcass contamination. Also effding of supplemental levels of-tocopherol to poultry with vegetable or fish oils increases of desirable polyunsaturated fatty acid(PUFA) content and stablizes the meat against rancidity and fish off-flavors. The nutritional effects of varying dietary ingredients on broiler carcass fat content are also important. Increasing the levels of energy in the ration increases the carcass fat content, while increasing the proteing levels decreases carcass fat content. Supplement-tation of poultry diets with amino acids such as methionine, lysine, glycine and tryptophan as well as amino acid such as well as amino acid mixtures can reduce body fat deposition. Normal stress leads to chicken muscular damage resulting in reduced meat quality, but this can be controlled by preslaughter management practices. Feed manufactures can utilize ntilize nutrient modulation to control pale soft exudative(PSE)syndrome. Finally, the success in poultry meat production depends on the consistent achievement of carefully selected levels of quality. Quality assurance should be the wider function of incorporating quality into the production system and the combination of motivating quality into actions and operations.

  • PDF

우모분과 pyridoxine에 의한 taurine 강화 계육 생산

  • 이승민;임희석;이복희;김우연;백인기
    • Proceedings of the Korea Society of Poultry Science Conference
    • /
    • 2004.11a
    • /
    • pp.95-96
    • /
    • 2004
  • An experiment was conducted to investigate the effects of dietary supplementation of feather meal (FM its) digests on the performance of broiler chicks and taurine content in broiler meat. A total of 1,000 broiler chickens were assigned to five dietary treatments : Control, FM diet(FM), FM+pyridoxine(FM+Pyridox), H$_2$O$_2$ treated FM diet(H$_2$O$_2$-FM) and enzyme treated FM diet (Enzyme-FM). Treated diets were supplemented with FM or FM digests at the level of 5 % to the control diet. During the stater period, weight gain of chicks fed FM+Pyridox was significantly higher(P<0.05) than those of the other FM or FM digest treatments but was not different from the control. Weight gam of overall period were not significantly different among treatments. Feed intake of the control was greater than that of FM or FM digest treatments. Feed conversion ratio(feed intake/gain) of chicks fed FM and H$_2$O$_2$-FM were significantly higher than those of Enzyme-FM and FM+Pyridox, but were not significantly different from the control. Taurine contents of leg and breast mucle were significantly (P<0.01) different among treatments but those of liver were not significantly different. Taurine content of FM+Pyridox was highest in both leg and breast muscle. It was 85 % higher in leg muscle and 15 % higher in breast muscle than that of the control. Sensory evaluation data showed significant but not consistant responses in various parameters. FM + Pyridox treatment showed highest score in aroma of raw leg muscle of male and in juiciness and tenderness of broiled breast muscle of male chickens. Control group showed highest color score in raw leg muscle of female and lowest overall acceptability score in broiled breast and leg muscle of male chicken. It is concluded that taurine can be enriched especially in broiler leg meat by 5 % FM diet supplemented with pyridoxine.

  • PDF

Postmortem Changes in Z-disk Domain of Titin in the Chicken Muscle (계육의 숙성 중 Titin의 Z선 영역(Zeugmatin)의 변화)

  • 안동현;박선미
    • Food Science of Animal Resources
    • /
    • v.18 no.4
    • /
    • pp.292-300
    • /
    • 1998
  • This study was undertaken to determine the influence in the Z-disk domain of titin on the tenderization of meat by the structure change of myofibrillar Z-disks during post-mortem aging. After weakening the structure of Z-disks, the Z-disk region was splitted. As the results, myofibrils were fragmented by mechanical strength. Using indirect immunofluorescence microscopy, we show that the Z-disk domain of titin was disappeared from myofibrils in this period. There phenomenon were also shown by treating myofibrils with a solution containing 0.1mM $Ca^{2+}$. We conclude that change in Z-disk domain of titin is directly effected on the tenderization of meat during post-mortem aging and these change is due to manily calcium ions.

  • PDF

Effect of Plant Proteolytic Enzyme on the Physico-chemical Properties and Lipid Profile of Meat from Culled, Desi and Broiler Chicken

  • Sinku, R.P.;Prasad, R.L.;Pal, A.K.;Jadhao, S.B.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.16 no.6
    • /
    • pp.884-888
    • /
    • 2003
  • Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effect on physico-chemical properties and lipid profile of thigh and breast muscle of culled, desi and broiler birds was studied. Fifty-gram meat was treated with IVRIN containing 32.5 mg enzyme protein at $60^{\circ}C$ for 20 min. The pH of IVRIN treated meat was decreased significantly (p<0.01) and the effect was more pronounced in breast than thigh muscle. The water holding capacity (WHC) was increased significantly (p<0.01) in broiler as compared to desi and culled bird, and in breast compared to thigh muscle. IVRIN failed to produce any impact on muscle fiber diameter (MFD). The MFD of desi was significantly higher (p<0.01) than broiler and culled birds. The total lipid concentration in thigh and breast muscle of desi was lower (p<0.01) than broiler and culled birds, latter being similar in this respect. The cholesterol content was lower (p<0.01) in breast than thigh muscle, in broiler than desi and culled and in IVRIN treated than untreated meat samples. The phospholipid concentration was unaffected by IVRIN. Broiler and culled birds exhibited more phospholipid content than desi birds.

Identification of Histone Deacetylase 2 as a Functional Gene for Skeletal Muscle Development in Chickens

  • Shahjahan, Md.;Liu, Ranran;Zhao, Guiping;Wang, Fangjie;Zheng, Maiqing;Zhang, Jingjing;Song, Jiao;Wen, Jie
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.29 no.4
    • /
    • pp.479-486
    • /
    • 2016
  • A previous genome-wide association study (GWAS) exposed histone deacetylase 2 (HDAC2) as a possible candidate gene for breast muscle weight in chickens. The present research has examined the possible role of HDAC2 in skeletal muscle development in chickens. Gene expression was measured by quantitative polymerase chain reaction in breast and thigh muscles during both embryonic (four ages) and post-hatch (five ages) development and in cultures of primary myoblasts during both proliferation and differentiation. The expression of HDAC2 increased significantly across embryonic days (ED) in breast (ED 14, 16, 18, and 21) and thigh (ED 14 and 18, and ED 14 and 21) muscles suggesting that it possibly plays a role in myoblast hyperplasia in both breast and thigh muscles. Transcript abundance of HDAC2 identified significantly higher in fast growing muscle than slow growing in chickens at d 90 of age. Expression of HDAC2 during myoblast proliferation in vitro declined between 24 h and 48 h when expression of the marker gene paired box 7 (PAX7) increased and cell numbers increased throughout 72 h of culture. During induced differentiation of myoblasts to myotubes, the abundance of HDAC2 and the marker gene myogenic differentiation 1 (MYOD1), both increased significantly. Taken together, it is suggested that HDAC2 is most likely involved in a suppressive fashion in myoblast proliferation and may play a positive role in myoblast differentiation. The present results confirm the suggestion that HDAC2 is a functional gene for pre-hatch and post-hatch (fast growing muscle) development of chicken skeletal muscle.

A New Gene of Protein Related to Myoblast Fusion detected by Monoclonal antibidy (근원세포 융합과 관련된 새로운 유전자의 확인)

  • 박수정;이영주
    • The Korean Journal of Zoology
    • /
    • v.38 no.1
    • /
    • pp.49-54
    • /
    • 1995
  • 본 연구자들은 근원세포를 면역시켜 얻은 hybidoma들을 검색하여. 계배 근원세포의 분화와 관련된 단백질을 인지하여 분화를 억제하는 대과가 있는 monoclonal antibody 3H35를 선별하여 그 항원을 확인한 바 있다(Kim et af.. (1992), Korean J. Zool 35 29-36) 본 연구에서는 λZAP에 cloning된 chicken muscle CDNA library들을 lacZ fusion protein으로 발현시켜 항체 3H35로 검색하여 그 유전자를 찾아내었다. 선별한 CDNA clone 중 C59의 삽입 절편은 1.6 kb이었고, 발현시킨 facE fusion protein 은 60 kDa로, f-galactosidase에 대한 항체에 반응하며 3H35와도 반응함을 immunoaffinitv adsorbant와 immunoblot으로 확인하였다 Clone C59의 삽입 절편의 염기서열을 분석한 결과, 실제 유전자는 1.6 kb 이상이며, 알려진 어느 다른 유전자와도 관련이 없는 새로운 근특이 유전자로 판단되었다. 아미노산으로 전환시켰을 때 31개의 특이한 서열이 7차례 반복된 부분이 나타났으며 이 서열의 23개가 일정하게 보존되어있고 나머지 서열의 아미노산의 polarity도 매우 유사하게 효존되어있다. 이들의 보존성이 극히 높은 것으로 보아 독특한 기능을 수행하는 domain으로 추정된다.

  • PDF

Effect of Halal and Conventional Slaughtering Method with CO2 and N2 Gas Stunning on Physicochemical Traits of Chicken Breast Muscle and Small Intestine (도계 중 할랄방법에 CO2와 N2 가스기절처리가 닭 가슴살과 내장의 물리화학적 특성에 미치는 영향)

  • Song, Dong-Heon;Alam, Shahbubul Muhammad;Lee, Jeong-Ah;Hoa, Van Ba;Kang, Sun Moon;Kim, Hyoun Wook;Jeon, JinJoo;Kang, Hwan Ku;Cho, Soo-Hyun;Seol, Kuk-Hwan
    • Korean Journal of Poultry Science
    • /
    • v.49 no.1
    • /
    • pp.1-8
    • /
    • 2022
  • We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO2, or N2 gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO2 treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N2 treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO2 treatment, the N2 treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N2 gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO2 gas treatment in the gas stunning method.

A study on simultaneous determination of residual sulfonamides in livestock productions by high performance liquid chromatography (HPLC를 이용한 축산식품중 잔류 설폰아미드제의 동시분석법 연구)

  • 황래홍;김영수;윤은선;김기근;이규학
    • Korean Journal of Veterinary Service
    • /
    • v.18 no.3
    • /
    • pp.13-28
    • /
    • 1995
  • This study was carried out to explore the most sensitive and useful method for simultaneous determination of five sulfa drugs(sulfamethazine, sulfamerazine, sulfamonomethoxine, sulfadimethoxine, sulfaquinoxaline) in livestock productions(pork muscle, bovine muscle, chicken muscle, milk ) by HPLC with UV detector and reverse phase column. The results obtained were as follows:1. For mobile phase acetonitrile-0.01M ammonium acetate (23:77) showed more applicable sensitivity and retention times than acetonitrile-1% acetic acid(23:77). Thus acetonitrile-0.01M ammonium acetate(23:77) selected and applied to the modification test, from which it was found pH 6.75 was the most adequate. 2. Optimal wavelength of UV for SMT(sulfamethazine), SMR(sulfamerazine), SMM(sulfamonomethoxine), SD(sulfadimethoxine), and SQ(sulfaquinoxaline) were 266, 266, 265, 269 and 250nm, respectively, and that for simultaneous application it was 263nm. 3. The average recovery rate by extractant(chloroform, dichloromethane, chlorform+dich-loromethane) in the classic method was not significantly different(p>0.05) but that by chloroform higher than the others. Thus chloroform was found to be adequate as extractant in this classic method. 4. The average recovery rate was 86.5% by the MSPD(matrix solid phase disperse) method, which was significantly higher than that by the classic method(p<0.05). Also the recovery rates by method were significantly different(p<0.05) in accordance with sample and type of drug. The MSPD method was much superior to classic method on clean-up.

  • PDF